Recipes: Cinnamon Raisin Pumpkin Crullers

• Prep Time:10 minutes
• Cook Time:10 minutes

 

Tagged:
cinnamon, cinnamon raisin pumpkin crullers, glutino cinnamon raisin bread, pureed pumpkin, spray sunflower or coconut oil, sugar,

When it’s hot cider-sipping time, you naturally think of doughnuts! When you are cooking gluten-free, it’s often difficult to find doughnuts at your local food stores. Now, you don’t have to! Here's a fast and budget-friendly way to feed your doughnut craving and make sure your efforts are never wasted. You can even reheat--if there are any left!

 

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Ingredients

Spray oil of your choice (sunflower or coconut)
Glutino Cinnamon Raisin Bread
Pureed pumpkin - 2 teaspoons per slice of bread
Cinnamon & sugar mixture - one part cinnamon to two parts sugar

Preparation

Preheat oven to 350°F.
Cover a baking sheet with parchment paper and spray with oil.
Set it aside.
Take a slice of bread, spread the pumpkin onto the slice and then smoosh it into a cruller form.
It may take a few minutes and the bread may begin to break apart, but continue to form it.
Spray with spray oil and finish molding the shape.
Sprinkle with cinnamon and sugar and place onto the lined baking sheet.
Bake for five minutes.
Turn the cruller over, sprinkle with more cinnamon and sugar and bake another five minutes.
Allow to cool on parchment paper.
These will be very soft and cake-like crullers and are best served warm.
Keep them store in an airtight container, then reheat and add additional cinnamon and sugar.

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